Lobster Pappardelle with Spring Peas

Ease of Preparation: Medium
Time of Preparation: 12-15 minutes
Yield: 6 portions, as a light main

Make mom’s evening with a decadent dish of lobster, broad pasta, and sweet spring peas! Creamy mascarpone brings all these ingredients together and makes them sing and a garnish of licorice-y tarragon rounds out what is sure to be a meal to remember!
 

Ingredients:

• 2 whole lobsters, blanched and meat removed
• 1 pound (454 g) fresh pappardelle
• Salted water, for cooking the pasta
• 3 tablespoons (45 ml) olive oil
• 2 cloves garlic, sliced
• 2 shallots, sliced
• Salt and pepper
• ½ cup (120 ml) white wine
• 4 tablespoons (60 ml) butter, divided
• 4 ounces (113 g) shelled fresh spring peas
• ½ cup (120 ml) mascarpone cheese

Garnish:

• Chives, lemon wedges, tarragon leaves (torn)

Method:

Prepare the lobster meat by cutting the tail meat into ½-inch (1.25 cm) coins and leaving the claw and knuckle meat intact. Reserve until needed.

Bring a large pot of salted water to boil over high heat.

Heat the olive oil in a large skillet over medium heat.

Add the shallots and sizzle for 1 minute until just starting to soften.

Add the garlic and sizzle for 30 seconds, until aromatic.

Deglaze with the white wine. Bring to a boil and reduce by half.

While the wine is reducing, add the pappardelle to the boiling water, stirring to separate the strands.

Once the wine has reduced, turn off the heat but keep the pan on the stove.

Add mascarpone to the skillet and mix to form a creamy sauce.

Season with salt and pepper, then add tarragon.

Add a small ladle of pasta water and mix until combined.

Add strained pappardelle and toss to combine.

Heat the butter in a separate pan, cook the lobster in the other pan for 1 minute.

Add the peas and cook for 1 more minute, until peas are bright green and both the lobster and peas are warmed through.

Plate the pasta, then top with lobster and peas.

Garnish with chives and lemon wedges and serve immediately.